Butter Chicken Murgh Makhani
Murgh Makhani is my absolute favorite dish from Indian cuisine - and I cook it again and again with great enthusiasm. Tenderly marinated chicken is bathed in a velvety tomato-butter sauce, enhanced with garam masala, ginger, garlic, and a hint of kasuri methi. What I especially love: I can prepare it however I feel like - mild and creamy with plenty of cream for cozy evenings, or nice and spicy with extra chili when I’m really in the mood for some heat. Serve with basmati rice or warm naan - simply perfect.
Send shopping list to Bring!Preparation
1. Prepare the ginger-chili paste
- 40gGinger (fresh)
- 8pcGarlic
- 2pcChili pepper (red)
- 20mlWater
Peel and roughly chop all ingredients, place them in a spice grinder, and blend with the water until smooth. Alternatively, a mortar and pestle can be used. Set the ginger-chili paste aside.
2. Marinate the chicken
- 800gChicken thighs (skinless and boneless)
- 4tbPlain Greek yogurt
- 4tsChickpea flour
- 2tsPaprika powder (sweet)
- 1tsKashmiri chili powder
- 1tsGaram masala spice blend
- 2tsCoriander powder
- 2pnCinnamon powder
- 2pnSaffron
- 4pnSalt
In a bowl, mix the chickpea flour with the yogurt until all lumps have dissolved. Then add the ginger-chili paste and spices and mix everything well. Cut the chicken thighs into cubes about 5 cm | 2 in. in size and toss with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight.
3. Grilling the chicken
- 50gButter (unsalted)
- 6pcDouble barbecue skewers
Melt the butter in a small saucepan. Preheat the oven to 250°C | 480°F using the broil setting. Remove the marinated chicken from the refrigerator and thread it onto the double skewers. Let the excess marinade drip off. The double skewers make it easier to turn the skewers. Alternatively, you can use two wooden skewers per skewer. Place the chicken skewers crosswise in a baking dish and then broil on the highest oven rack for 20 minutes. Every 5 minutes, remove the skewers from the oven, rotate them 180 degrees, and brush with the melted butter. The chicken pieces should have slightly charred edges or corners in places by the end. Set the grilled chicken skewers aside. If you can’t heat your oven to 250°C | 480°F (like me), you can also do this on a gas grill.
4. Prepare the mise en place
- 10pcCardamom pods (lightly crushed)
- 1pcCinnamon stick
- 8pcCloves
- 2pcOnions
- 20gGinger (fresh)
- 4pcChili pepper (red)
- 140gTomato paste (Tomato purée)
- 2tsKashmiri chili powder
- 1tsGaram masala spice blend
1) Crush the cardamom pods and set them aside together with the cinnamon stick and cloves. 2) Peel the onions, remove the sprouts, chop finely, and set aside separately. 3) Peel the ginger, grate it finely, and set it aside in a bowl together with the finely chopped chili pepper. 4) Combine the tomato paste, Kashmiri chili powder, and garam masala in a separate bowl and set aside.
5. Prepare the Butter Chicken
- 70gButter (unsalted)
- 300mlCream
- 2tbLiquid honey
- 2tbFenugreek powder
- 1pcCilantro (fresh)
- 1pnSalt
Melt the butter in a pot, then add the cardamom, cinnamon, and cloves and sauté for 20 seconds. Add the onions and sauté over medium heat for 5–7 minutes, until they turn a light brown color. Add the ginger and chili peppers and sauté for another minute. Then add the chili powder, garam masala, and tomato paste, stir well, and let it cook for a few minutes. Gradually add the cream while stirring constantly, then let it simmer on low heat for 2–3 minutes. Add a little water if the curry becomes too thick. Add the honey and fenugreek powder to the curry and stir in. Add the grilled chicken. Do not add the drained marinade or meat juices to the curry. Cook over low heat for 8–10 minutes. Season with salt to taste, garnish with cilantro, and serve immediately.
